Cinnamon Snaps Recipe
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup molasses
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- Granulated sugar
- 1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls, then roll in granulated sugar.
- 2. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookies are set and tops are cracked. Remove to wire racks to cool. Yield: 4-1/2 dozen.
2 each: 129 calories, 6g fat (1g saturated fat), 8mg cholesterol, 144mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 1g protein.
Reviews for Cinnamon Snaps
"They weren't flat at all. I have been reading that at room temperature, eggs, butter, and milk bond and form an emulsion that traps air. During baking, the air expands, producing light, airy, evenly baked treats. So my eggs were at room temperature."
"Just made them exactly how recipe said. I used the butter flavored Crisco. They are heavenly. With my small 1" scoop, I made 50 cookies. baking soda wasn't an issue as one comment said. Just mix all dry ingredients together first to blend well. All the flavors blend very well. None overpower another ingredient. I am so excited to let my son, who has the severe milk allergy, try them. It is truly a blessing from God when I can find a normal recipe without milk in it. My family gets pretty picky when they get everything made from scratch."
"I first made this recipe back in 2001 when I discovered it in Taste of Home's Country Woman magazine. I was looking for cookies to send over to my neighbors. They turned out great the first time. They have a good cinnamon flavor that goes well with the molasses."
"These cookies are delicious! I used Vietnamese cinnamon in the recipe and added some to the sugar used to roll the dough balls in. When forming the balls, I used a level 1T. scoop of dough and the recipe yielded 38 cookies. I love them - they are sooooo good!"
"I've made these twice now and they were a hit. I love traditional ginger snaps and these are now another favorite. I will definitely make them again soon."
"The best cookies I have ever made.. My 3 year old Grandson LOVED them.If you like cinnamon you hae to make these. Followed the recipe exactly and turned out wonderfully."
"These cookies were excellant and as they aged they got chewy which my whole family loved"
"Perfect! I make these all the time; however, today, I was short on Crisco, so I used 1/4 c. shortening and 1/2 c. margarine; it definitely made the dough more wet and sticky, and the cookies baked up more flat. Still delicious, but don't substitute for the shortening!"
"I made these for our Christmas potluck. I followed the recipe exactly, except that I used heaping teaspoons of cinnamon. Everyone loved them. One gal kept going back for seconds, even before we actually ate our main meal. The cookies had a great flavor and were soft and chewy. At only about 65 calories per cookie, they are perfect remedy to assuage that sweet tooth. I will definitely be making these cookies again."
"These are some seriously good cookies. Because of the molasses in them, they remind me of old fashioned ginger snaps. Without the snap - which is even better. Soft, chewy, perfect goodness."
"These have a good flavor.Cookies may be a little flatter than the picture indicates, but they're still good."